Paleo Stuffed Salmon with Avocado Sauce


This delicious paleo stuffed salmon recipe was shared with us by our friends at Foods Matter, an online magazine for allergies and other autoimmune disorders. They suggest this dish as an alternative Christmas dinner for those who aren’t fans of fowl. But we think it’s also a great dish weeknights, since it’s relatively fast, easy, rich in healthy fats, and loaded with green vegetables. It’s also a wonderful meal for various special diets, including dairy-free, gluten-free, and even Whole30!

Paleo Stuffed Salmon Recipe with Dairy-Free Avocado Sauce

Special Diet Notes: Paleo Stuffed Salmon with Avocado Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo-friendly.

Paleo Stuffed Salmon with Avocado Sauce
Prep time
Cook time
Total time
This is a delicious main to serve over the holidays, but it's healthy enough to enjoy any day.
Recipe type: Entree
Cuisine: American
Serves: Serves 6
  • ½ head of fennel, sliced very thinly
  • 6 spring onions, chopped small (can sub green onions, if needed)
  • 2 lemons
  • Sea salt, to taste
  • Black pepper, to taste
  • Olive oil, as needed
  • 2¼ pounds salmon fillet, slit through the center for stuffing.
  • 3 leeks, finely sliced
  • 6 heads bok choy, chopped roughly
  • 2 small avocados, peeled and pitted
  • ⅞ cup coconut milk
  • Fresh dill, for garnish
  1. Preheat your oven to 350°F.
  2. In a medium bowl, stir together the fennel, spring onions, zest from 1 lemon, salt, and pepper.
  3. Drizzle some oil into a baking dish large enough to fit the salmon.
  4. Stuff the fish with the fennel mixture, and place it in the baking dish. Sprinkle the top of the salmon with a little salt and pepper.
  5. Cover the dish very tightly with aluminum foil and bake for 30 to 35 minutes.
  6. Meanwhile heat 3 tablespoons olive oil in a wide pan over medium heat. Add the leeks, cover, and cook for 10 to 15 minutes or until the leeks are quite soft. Add the bok choy and a little salt and pepper. Re-cover the pan and continue to cook gently for a further 10 minutes or until the bok choy is cooked but not mushy.
  7. When you are nearly ready to serve the fish, add the avocados, coconut milk, and juice of the two lemons to your blender or food processor. Puree until smooth. Season to taste with salt and pepper.
  8. Remove the fish carefully from the pan, skin, and lay on a serving dish. Pile the bok choy and leeks around the fish and spoon some of the avocado sauce over the fish. Garnish with the fresh dill to serve.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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